Best Vegan Mac and Cheese in the entire world...seriously
1 1/2 pounds pasta, preferably macaroni "Cheese" Sauce:
1 1/2 cups unsweetened nondairy milk
1 1/2 cups nutritional yeast
1 cup canola or vegetable oil
1 cup water
1/3 cup tamari or soy sauce
1/4 (12 ounce) block firm (not silken) tofu
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon vegesal or in lack of fancy product, just use salt
1 dollop mustard, optional
1. Preheat oven to 350 degrees Fahrenheit. Boil water in a big pot and cook pasta according to package directions.
2. Add all of the "cheese" sauce ingredients in a blender and process until smooth. Once pasta is cooked, drain and put it in the baking pan (about the size of a brownie pan). Pour the "cheese" sauce over the pasta.
3. Bake until the top of the pasta looks slightly browned and crispy, about 15 minutes.
This is very simple and tastes amazing! If you are cooking for yourself, it will last about 5 days if you eat it for all three meals of the day.
SO HOW'D IT GO?
good recipe - i agree w/others that it should have no salt and half the garlic powder. on its own, the flavor was too rich and overpowering me, so i broke it up by adding some black beans and salsa -- that made it great. i also added the leftover cheese sauce to some pintos, brown rice, and salsa the next day and made some YUMMY cheesy bean-rice burritos (adding guacamole makes them even better). in the future i will try this cheese sauce in a breakfast skillet creation with potatoes, gimme lean sausage, bell peppers, onions, tomatoes, etc. In my opinion, this cheese is best when mixed with several other ingredients, but a great base recipe to be creative with!
Pretty good, I also didn't include the water and halved the recipe. There was a little too much soy sauce, so I would reduce it in the future.
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